Omelette with ricotta, spinach and caramelised leeks

4 servings Prep: 20 mins, Cooking: 20 mins
Rate this recipe
Master the art of making an omelette perfectly, so you can offer your guests a breakfast they will remember.

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

20 ml butter
2 leeks — sliced
1 spinach — steamed
30 ml sundried tomatoes — marinated or piquante peppers, chopped
30 ml lemon — zest only
5 ml fresh thyme — or lemon thyme, to garnish
200 ml ricotta cheese
8 eggs
cherry tomatoes — roasted, to serve
bread — whole wheat or rye
Tap for ingredients
Tap for ingredients


Heat the butter and olive oil in a frying pan and add the leeks. Simmer gently for about 10 minutes, stirring occasionally, until golden and caramelised.

Drain and shred the spinach and then stir into the leek mixture. Stir until heated through. Add the sundried tomatoes, lemon zest and herbs. Fold into the ricotta. Cover and keep warm while you make the omelettes.

Make the omelettes and spoon some of the prepared filling onto each one before folding over. Serve with whole-wheat or rye bread and roasted cherry tomatoes, garnished with thyme.

Text and image: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.